Best fucking sammich

[Pherr the Dorf]

2 each quality hot italian pork sausage
1 bunch Rapini (broccoli rabe), blanched
2 cloves garlic, slivered
1 hunk Cambozola
1 Sour Baguette

fry first 3 together, add chili flake if you like, toast bread then melt cheese on it... yah... fuck yum.. good dinner

[rhyae]

Don't forget some breath mints.

[Pherr the Dorf]

2 oz copa (hot) sliced thin
1 bunch arugula
sherry vinegar
olive oil
rock sea salt
pepper
slivered kalamatas
sliced pickled peppers
stinky tellagio (use a spoon to pull off little balls of soft cheese)

yah that

[Keverian FireCry]

Mmmmmm these sound amazing. I'll have to make one soon.

[Canelek]

I am not a cheese fan, but I imagine if I put some fresh mozzerella on either sammich it would own.

[Lalanae]

anything a little less greasy?

[Jarori Bloodletter]

anything a little less greasy?

Heh try 2 slices of BEEF bologna (thick cut)
2 dollops (sp?) grey poopon (sp?) lol
1 Claussen Kosher Dill Spear (on the side)
2 slices of GOOD potato bread.

Damnit.. running to the store now..

[Arborealus]

Sammich in the Woods...

White Bread
Thick Sliced Bologna
American Process Cheese Food Product (sliced)
Mayo

Combine all ingredients logically, heat slowly in a glad sammich bag inside a day pack during a 4 hour walk in the middle of a forest.

Serve while seated on the roots of a 200 year old Beech Tree amongst the ferns and moss with feet in a babbling brook.

Mmmmmmmmm c'est sie bon!

May substitute ham for bologna and a large flat rock on the edge of a mountain for the Beech Roots.

[Fairweather Pure]

2 slices of thick, fluffy potato bread.

Jiff creamy peanut butter (no substitutions here)

Cherry Jelly, cold. (the jelly with actual cherries in it)

The key to making this masterpiece is always put peanut butter on both slices of bread, then the jelly. None of this, PB on one side, Jelly on the other. That's cheap and un-American.

Sides which enhance the greatness of this sammich are salty potato chips and a large glass of ice cold milk.

[Fairweather Pure]

1 Claussen Kosher Dill Spear (on the side)

I admire your taste in pickels.

[Lalanae]

2 slices of thick, fluffy potato bread.

Jiff creamy peanut butter (no substitutions here)

Cherry Jelly, cold. (the jelly with actual cherries in it)

The key to making this masterpiece is always put peanut butter on both slices of bread, then the jelly. None of this, PB on one side, Jelly on the other. That's cheap and un-American.

Sides which enhance the greatness of this sammich are salty potato chips and a large glass of ice cold milk.

hehe, Eric is a Jiff man. Won't eat anything else. And I'm with you on real cherry preserves. That's my fav flavor.

When I buy jelly/jam/preserves I usually spend $5-$7 per jar. I get the specialty (often imported) stuff because the major brands jut don't cut it. The best cherry jam I've had is a brand I don't have in my kitchen now, but it' made with port (Cherries & Port). The same brand makes a Peaches (or is it Apricots?) & Sauterne that is divine too. Eventually I'll try their other flavors. Right now I have a jar of Bonne Maman Cherry preserves in my fridge. It's super chunky.

[Zamtuk]

Apple. Butter.